I had a craving for burgers – nothing beats a homemade burger fresh off the grill. The new Kraft Food and Family magazine came the other day, and there was a Smokehouse Burger in it, so that’s what hit the grill tonight. Super simple with basically just the addition of barbecue sauce added to the ground beef, it produced a very moist and flavorful burger. When it comes to making great burgers, simple really IS the way to go. I’d cut back a smidge on the barbecue sauce next time. Too much essentially makes the burgers too moist, and they have trouble staying together.
Racking my brain trying to figure out what to serve with it, but trying to avoid a trip to the grocery store, I remembered I had a few potatoes leftover from last Sunday’s dinner, and the Masala Spiced Potatoes from a recent issue of Gourmet magazine filled the bill nicely. The Husband is pretty picky about potatoes … roasted or french fries, and that’s it. Roasting potatoes at a high heat (in this case, 500 degrees), is the perfect way to get potatoes crispy on the outside and soft on the outside. The recipe called for a mixture of a few spices, but with the name being “masala,” I decided it made more sense to use my ready-made masala spice powder, and it was perfect. The masala spice gave it just a hint of spice and smokiness, and it was the ideal addition for the burgers.
A quick and easy meal outside enjoying the gorgeous weather… a great end to the weekend.
Recipe courtesy of Kraft
Prep Time: 20 min
Total Time: 32 min
Makes: 4 servings, one cheeseburger each
1 lb. ground beef
1/4 cup KRAFT Original Barbecue Sauce
1 medium red onion, cut into 4 slices
1/4 cup KRAFT Zesty Italian Dressing, divided
4 KRAFT Singles
4 lettuce leaves
4 slices tomato (about 1 medium)
4 hamburger buns, split, grilled
PREHEAT grill to medium-high heat. Mix meat and barbecue sauce; shape into four patties. Brush onion slices with 2 Tbsp. of the dressing.
GRILL patties and onions 5 min. on each side or until patties are cooked through (160°F) and onions are tender, brushing onions occasionally with remaining 2 Tbsp. dressing. Top each patty with Singles; grill an additional 1 to 2 min. or until Singles begin to melt.
PLACE 1 lettuce leaf, 1 tomato slice and burger on bottom half of each bun. Cover with onions and tops of buns.
Gourmet, May 2007
In India, no two families use the same masala blend. We think the combination here is perfect for potatoes, but have fun trying your own mixtures at home.
Makes 6 servings
2 pound potatoes, peeled and cut into 1-inch cubes
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
Pinch ground cloves
Put oven rack in middle position and preheat oven to 500°F. Pat potatoes dry, then toss with remaining ingredients in a bowl until evenly coated.
Spread out potatoes in 1 layer in a large (17- by 12-inch) shallow heavy baking pan, then roast, turning potatoes over with a metal spatula once or twice during roasting, until tender and some edges are golden brown, 25 to 30 minutes.